Peanut Butter-Swirled Cheesecake Bars with Brown Sugar-Graham Cracker Crust
Serves 110 mins prep35 mins cook
Dense, rich, and indulgent, these fast and easy bars come together in one bowl, without dragging out your mixer. They’re rich, satisfying, and full of tangy flavor from the cream cheese. The peanut butter swirls add a touch of saltiness, while the very buttery, brown sugar and graham cracker crumb crust lends texture with notes of caramel flavor. The crust is so packed with flavor and texture, and just makes the bars. All the flavor of cheesecake, with none of the fussiness or work.
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What you need
Instructions
0 Preheat over to 350F. Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside. 1 In a medium microwave-safe bowl, melt the butter, about 1 minute on high power. 2 Add all remaining crust ingredients and mix with a fork to combine. 3 Turn loose crumbs out into prepared pan and using a spatula, pack mixture firmly into pan in an even, smooth, flat layer; set pan aside. 4 In the same mixing bowl (no need to wash it), combine all filling ingredients except peanut butter, and whisk until smooth and combined, or beat with an electric mixer if preferred. The softer the cream cheese is, the easier the filling comes together. 5 Pour filling over crust; set pan aside. 6 In the same mixing bowl (no need to wash it), melt the peanut butter, about 1 minute on high power. 7 Drizzle peanut butter over batter to create swirls. To create the marbled pattern shown, drizzle peanut butter over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 5 evenly spaced lines through the peanut butter. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling. 8 Bake for about 35 minutes, or until center is set with very little jiggle; some looseness and a very slight jiggle is okay, but there should be not sloshing in the center. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for about 1 hour before lifting out with foil overhang and slicing; however, I prefer to serve these bars chilled. Cover the pan with foil to prevent fridge smells, and refrigerate mostly cooled bars for at least 2 hours, or overnight or until bars have chilled completely, before slicing and serving. 9 Bars will keep airtight in the refrigerator for up to 1 week. I prefer to store them in the fridge and serve them slightly chilled.View original recipe